Asparagus: benefits, harms and how to cook

Many are familiar with asparagus - a thorny houseplant with branchy shoots. But not everyone is aware that young shoots of this flower are asparagus. This delicacy has a delicate delicate taste. Its benefits have been known for several centuries.

The benefits of asparagus

Any variety of asparagus is very low in calories. This product is very light in every sense. It perfectly saturates the body and at the same time is easily absorbed. Asparagus contains a large amount of vitamins and even more trace elements. This vegetable is especially beneficial for people who watch your weight, because with a low calorie content, it perfectly satiates.

Asparagus is recommended for nutrition pregnant women, because it contains a lot of folic acid. Just 100 grams of asparagus will provide 40% of your DV. In addition, asparagus is good for people with heart disease, including children with congenital heart disease. If you are planning to have a baby, start eating asparagus about six months before conception to saturate your body with folic acid.

Asparagus is an excellent diuretic. It contains a lot of fiber, which is good for digestion and has a beneficial effect on the beneficial intestinal microflora. The substances contained in asparagus tone the intestinal muscles, reduce the formation of gases and influence its biochemical reactions. Asparagus contains saponins, which are useful for lipid metabolism and thinning phlegm in the lungs. Carotene, which is rich in asparagus, has a good effect on vision and prevents cancer development... To strengthen the vascular walls and improve the heart, asparagus contains coumarin.

Asparagus has a good effect on the activity of the liver and kidneys, has a positive effect on the functioning of the nervous system, cleanses the lungs and bronchi from toxins. Green asparagus is rich in antioxidants that rejuvenate the body and prevent the development of diseases.

During the Middle Ages, asparagus was considered to be the strongest aphrodisiac. It was believed that asparagus excites men and has a great effect on their health. This is to some extent a natural substitute for Viagra. On the other hand, asparagus has an aphrodisiac effect on women as well. In India, it was used by women to normalize hormonal levels and treat infertility, as well as as a means of rejuvenation.

Asparagus harm

In addition to the obvious benefits that asparagus brings to the human body, some people should not abuse it. This warning applies primarily to those who are genetically predisposed to bladder stones. The fact is that this plant contains a certain amount of a special acid, which has the property of influencing the formation of stones.

Patients with cystitis, rheumatism and prostatitis are also not recommended to consume asparagus. The saponin contained in it irritates the intestinal and stomach mucous membranes. For this reason, asparagus is also contraindicated for people with gastrointestinal problems.

How to cook asparagus

There are no special tricks in cooking asparagus. The main challenge is not to overcook this vegetable so that it does not lose color. Asparagus goes well with all products. It is suitable for preparing salads and other dishes.

Here are the main ways to cook asparagus:

• The easiest way is to blanch the asparagus. To do this, cut off the thickest part of the stem and immerse the vegetable in boiling water for four minutes. As a result, the asparagus will become tender and juicy.
• Asparagus is great for baking. Just cover the stems with grated Parmesan and send to the oven. Serve this dish with hollandaise yolk sauce or lemon.
• You can also cook asparagus. Before this, tie the shoots with a bundle and in this form, while standing, send them to a saucepan with boiling water. In this case, the tops of the vegetable will protrude from the water and be steamed. This method allows you to cook the vegetable evenly. After all, the stems take longer to cook than tender tops. For a better asparagus flavor, add lemon juice to the boiling water.
• To preserve color and to make the asparagus crisp, soak it in cold water after boiling.